Caponata Club Sandwich Recipe
Ingredients
| Eggplant | 1/2 Small | |
| 1 medium-size zucchini | ||
| Green bell peppers | 3 Large | |
| 1 medium-size yellow onion | ||
| Olive oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| 2 cups salt-free canned tomatoes, with their liquid | ||
| 1 tablespoon red wine vinegar, preferably balsamic | ||
| Chopped basil | 2 Tablespoon, dried | |
| Dried oregano | 1/2 Teaspoon, crumbled | |
| Medium | 2 | |
| Red onion | 1 Small | |
| 12 slices whole-wheat bread | ||
| Prosciutto | 6 Ounce | |
| Lettuce leaves | 8 | |
Directions
1. Preheat the broiler.
2. Cut the eggplant, zucchini, peppers and yellow onion into 3/4-inch pieces and spread them on a large baking sheet. Broil 5 inches from the heat, stirring occasionally, 10 to 12 minutes, or until soft.
3. Heat the olive oil in a medium-size saucepan over medium-low heat. Add the garlic and broiled vegetables and saute 2 minutes. Add the canned tomatoes and their liquid, the vinegar, basil and oregano, bring to a boil and reduce the heat to low. Simmer the mixture, uncovered, 20 minutes, or until the vegetables are tender and the liquid has evaporated; set aside to cool.
4. Slice the fresh tomatoes and red onion. Toast the bread. Spread 4 slices of toast with 1/4 cup each of the vegetable mixture and top with another slice of toast. Top equally with the prosciutto, tomato, onion and lettuce, then top each with another slice of toast. Insert long picks to hold the sandwiches together and cut the sandwiches into quarters.
2. Cut the eggplant, zucchini, peppers and yellow onion into 3/4-inch pieces and spread them on a large baking sheet. Broil 5 inches from the heat, stirring occasionally, 10 to 12 minutes, or until soft.
3. Heat the olive oil in a medium-size saucepan over medium-low heat. Add the garlic and broiled vegetables and saute 2 minutes. Add the canned tomatoes and their liquid, the vinegar, basil and oregano, bring to a boil and reduce the heat to low. Simmer the mixture, uncovered, 20 minutes, or until the vegetables are tender and the liquid has evaporated; set aside to cool.
4. Slice the fresh tomatoes and red onion. Toast the bread. Spread 4 slices of toast with 1/4 cup each of the vegetable mixture and top with another slice of toast. Top equally with the prosciutto, tomato, onion and lettuce, then top each with another slice of toast. Insert long picks to hold the sandwiches together and cut the sandwiches into quarters.
Chef
